Antipasto pasta salad

Yield: 8 Servings

Measure Ingredient
1 pounds Penne, rotini, etc. uncooked
12 ounces Roasted peppers, strips
12 ounces Marinated artichoke hearts
1 cup Diced muenster, brick, or provolene cheese, etc
1 cup Mushrooms, sliced
½ cup Chopped red onion
⅓ cup Chopped fresh basil
⅔ cup Lowfat caesar or italian salad dressing
\N \N Freshly ground pepper
\N \N Sliced pepperoncine peppers

Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.

When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

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